Go Back
mid1998_httpss.mj_.run7TWXPaI0k1w_Lemon_Blueberry_Pound_Cake_-_7f5e7719-31f9-4825-86ca-ba9d2a471613_3.png (1)

Lemon Blueberry Pound Cake

Buttery, dense, and loaded with juicy blueberries, this Lemon Blueberry Pound Cake is a crowd-pleaser perfect for brunch or any occasion.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 16 slices
Course: Brunch, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 1/4 cups Salted butter, room temperature 2 1/2 sticks
  • 3 cups Granulated sugar
  • 6 large Eggs, room temperature
  • 3 cups Cake flour Use cake flour for a lighter texture.
  • 1/4 cup Buttermilk, room temperature
  • 2 teaspoons Lemon extract
  • 1 teaspoon Lemon zest
  • 2 cups Fresh blueberries Toss lightly in flour if they tend to sink.
For the Glaze
  • 2 cups Confectioners' sugar
  • 1/4 cup Lemon juice

Method
 

Preparation
  1. Preheat your oven to 325°F and grease a 10-inch bundt pan thoroughly with non-stick spray.
  2. In a stand mixer, beat the room temperature butter on medium speed until smooth, about two minutes.
  3. Gradually add the granulated sugar while mixing, beating until the mixture is light and fluffy (3-5 minutes).
  4. Add the eggs, one at a time, mixing well after each addition.
Baking
  1. Slowly add the cake flour on low speed until just combined.
  2. Incorporate the buttermilk and mix until just combined.
  3. Mix in the lemon extract and gently fold in the lemon zest.
  4. Fold in the blueberries carefully, trying not to break them.
  5. Pour the batter into the prepared bundt pan and smooth the top. Bake for 85 to 90 minutes.
  6. Allow to cool completely in the pan before inverting onto a plate.
Glazing
  1. Whisk together the confectioners’ sugar and lemon juice until smooth.
  2. Pour the glaze over the cooled cake and let it set for 10 minutes before slicing.

Notes

Store leftover cake covered at room temperature for up to three days or refrigerate for five to six days. For longer storage, freeze individual slices for up to two months.